Here's what we had for dinner last night. This is one of Gareth's all-time favorites. We like to have it with a green salad and fresh fruit salad for dessert. Don't let the brown rice put you off! I don't really like the flavor of brown rice, but thanks to the saffron and chicken broth I don't even notice it in this recipe. Saffron is kind of expensive, but this recipe is so good, and it doesn't take much.
Saffron Chicken Paella
1 1/2 pounds boneless skinless chicken breasts, cut into 1/2 in. pieces
1 T. extra virgin olive oil
1 medium onion, chopped
1/2 c. whole-grain, quick-cooking brown rice
3/4 c. roasted red peppers (from a jar), drained and thinly sliced
2 c. chicken broth (I prefer to make my own using boiling water and Better than Bouillion Chicken Seasoning)
1/2 t. saffron
3 T. chopped fresh parsley
salt and pepper, to taste
Take saffron strands, crush them as finely as possible and place in a bowl with 1 T. boiling water.
Heat olive oil in a large, straight-sided skillet over medium-heat. Add chicken and onion, stirring often, until onion is softened, about 5 minutes.
Stir in rice. Add red peppers, chicken broth, and saffron; bring to a boil. Cover, reduce heat, and simmer , stirring occasionally, until most of the liquid is absorbed, about 30 minutes. If paella has excess moisture, cook uncovered for 3 to 5 minutes . Stir in parsley, season with salt and pepper and serve.